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So apparently, all that Monday really needs is a little browned butter + sage.

Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta | halfbakedharvest.com @hbharvest

Last Monday it was in the form of ravioli…and today…pork chops!! Normally I’d say that I may be repeating ingredients too much here, but then that can’t be the case, because it’s FALL, and these are the amazing flavors of fall! Ok, and I truly love them and am obsessed!!

But guys, how was everyone’s weekend? I feel like I’m always talking about myself and never asking how things are with you. I mean, how rude of me (…said in my best Michelle Tanner voice possible). I hope your weekend included some fun and that you were able to RELAX a bit. Also, do some of you have work off today?!? My dad’s one of those lucky people who gets Columbus Day off, and well, sometimes I wish my job actually allowed for holidays like this. It would be kind of nice to have a bonus day like that! Of course, I don’t really know how to take the day off, so I would probably spend it planning…or something super boring like that.

Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta | halfbakedharvest.com @hbharvest

But I am REALLY sorry for any inconvenience it caused it anyone. Can I make up for it in mass amounts of cheese, butter and sage??

Cause I have a lot of that going on here today! See, I always got your back.

Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta | halfbakedharvest.com @hbharvest

Alright, so let me tell you about these pork chops. First, I feel like I should let you know that this is only my second time making pork chops. I know, I know, like what?

I grew up thinking pork chops (and really any meat other than chicken or beef) was no good. My family just did not eat pork and especially not pork chops. I believe that both of my parents found them to be boring and dry.

Plus, my mom is kind of a picky eater and the mention of pork chops never really excited her. When given the option between a pork chop and a steak? Yeah, she would always go with the steak.

So Dad just stuck with what the family liked and pork was sadly never on the menu. Well, I changed all that. Big time.

Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta | halfbakedharvest.com @hbharvest

Pork roast/pulled pork are one of my favorites foods to feed a large crowd with and I am quickly realizing that pork chops are becoming my new go-to quick dinner when everyone is dead tired of chicken, which for me is honestly a lot. Chicken has never been my favorite, so I’m having fun with pork!

Yes, I am such a dork.

But these pork chops I am showing you today are so special. I do believe that I even turned my picky eater of a mom into a pork chop lover with this recipe.

And guys, if you knew my mom and her love of red meat than you would know this has to be one amazing recipe. Clearly you need it in your life too!
Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta | halfbakedharvest.com @hbharvest

It’s also one of my simpler and quicker cooking recipes, so we all know what a HUGE bonus that is!!

Here’s the deal, the pork chops get caramelized with a little brown sugar, sage, salt + pepper in a super hot skillet. Next you add a little butter (cause I mean, why not?), some apple cider and fresh apples. Then just throw the whole pan in the oven to roast for 15-20 minutes.

While the pork chops are roasting, the polenta should be cooking away on the stove top. I made mine with creamy gorgonzola cheese because I love how it paired with a sweet dish like these cider apple and sage roasted pork chops . If you don’t like blue cheese, just use cheddar, goat, or parmesan cheese in place. I will not lie, the butter is kind of the star here. It’s browned, golden and delicious!!

When the pork chops come out of the oven, the cider should have reduced into a sweet and spicy sauce (I added some chipotle peppers to the cider for a little heat!). It’s pure perfection and so easy too! Just serve the pork chops over the polenta….and then drizzle with more browned butter because again, why not?!?

The pork is incredibly moist and I LOVE it paired with the sweet honeycrisp apples. I think it’s my new favorite autumn meal.

No seriously. You have to try this. <–PLEASE?!?

Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta | halfbakedharvest.com @hbharvest

Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 Servings
Calories Per Serving: 694 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 4 in bone pork chops about 3/4 inch thick
  • 2 tablespoons olive oil
  • salt + pepper to taste
  • 2 tablespoons brown sugar
  • 1/2 cup fresh sage leaves
  • 4 tablespoons butter
  • 1 cup apple cider
  • 1-2 in chipotle peppers adobo chopped (optional)
  • 1 tablespoon fresh thyme chopped
  • 2 apples sliced

Polenta

  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 1 cup polenta
  • 4 tablespoons butter
  • 4 ounces gorgonzola cheese crumbled (may sub parmesan)
  • salt and pepper to taste

Instructions

  • To make the polenta. Heat a small skillet over medium heat. Add the butter and cook until browned and toasted.
  • Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the gorgonzola cheese and half the browned butter, seasoned with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk.
  • Meanwhile, preheat the oven to 450 degrees F.
  • Heat a large skillet or braiser over medium high heat. Rub the pork chops all over with olive oil. Sprinkle each side of the chops with salt + pepper and then rub the brown sugar on. Now grab 3-4 sage leaves and press them on the pork chops, they should stick onto the chops, but don't worry if they fall off during cooking.
  • Once the skillet is hot, but not smoking, add the pork chops and sear until both sides are caramelized, about 2-3 minutes per side. Add the butter to the pan and allow it to brown, about 1 minute. Slowly pour in the cider and add the chipotle peppers (if using) + thyme. Bring the sauce to a boil and then remove from the heat. Sprinkle the apple slices around the pork.
  • Place the skillet in the oven and roast for 15-20 minutes or until the pork is cooked to your desired doneness and the sauce has thickened into a glaze. If the pork is done before the sauce is thick, just remove the pork from the pan and place the pan back on the stove. Bring the sauce to a boil and cook until it has thickened.
  • To serve, divide the polenta among plates. Add a pork chop, apples and the glaze from the pan. Drizzle the polenta with the reserved browned butter. EAT.
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Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta | halfbakedharvest.com @hbharvest

​Don’t you just want a bite?!? You do. You do!​

Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta | halfbakedharvest.com @hbharvest

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Comments

  1. 5 stars
    Made the pork chops minus the polenta for my husband and me last night and my husband loved it. He was still thinking about it this morning and said “That recipe you made last night? It’s a keeper!” Enough said!

    1. Hi Susan,
      Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!🌺 xTieghan

  2. I can’t wait to make this recipe! What would be a good substitute for Gorgonzola? I’m not much of a blue cheese fan.

    1. Hey Taryn,
      Goat or feta cheese would be a great option as well! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx

  3. yum x 10000000. I’ve never made or even had polenta before in my life, but I forged ahead and followed the recipe exactly. Delicious! The flavors in the glaze were unreal. Definitely don’t skip the peppers.

    Oh, and I just used the boneless pork chops that I already had, and they turned out great. Might’ve taken a bit less time to cook, but they didn’t dry out like I was worried they might. Perfect!

    1. Hi Katie,
      The recipe calls for 1 cup of apple cider. Please let me know if you have any other questions! xTieghan

    1. Hey Hannah,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

    1. Hi Stephanie,
      Totally! However much you want to use it totally up to you and your serving portions. Let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Maggie,
      Yes, that would work well for you! You will just need to increase your cooking time based on the size of your tenderloin. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Alex,
      You can add the sage in step 4. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Kaitlyn,
      I would follow the recipe and use the 4 pork chops that you have. I hope you love this recipe, please let me know if you give it a try! xTieghan